If there is any reason to wake up on a Sunday at all…it’s breakfast!
Breakfast is my FAVOURITE meal of the day.
During the week I’m usually pressed for time ( I need to wake up earlier!..something else I should work on!)
I mostly manage oats, a little bit of fruit and tea in a mug on my way to work.
If there were ever a drink-tea-and-drive contest, I’d win. I’ve mastered the art of non-spillage and perfect timing on my way to work, finishing an almost bottomless purple mug of my favourite masala tea.
On weekends, I can’t resist the urge to indulge in breakfast, more than any other meal.
My dog has recently learnt how to wake us up at 6am with constant desperate barking. He needs his morning fix of paw paw before he takes his mid-morning nap.
This morning, he couldn’t resist the smell of fresh scones in the oven, and waited patiently while maintaining this expression:
How can one say no to this face??
These scones are really quick to make! I’d suggest making a double recipe to last you through the week:)
Ingredients: Prep Time: 15 minutes Baking Time 15 minutes Makes 15-18 scones
2 cups plain cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cold and cut into cubes ( I used unsalted but I’m sure salted will be fine)
3/4 cup buttermilk, chilled + 2 tbsp for brushing over
Method:
In bowl mix together the flour, baking powder, baking soda, and salt.
Rub in the butter until the mixture resembles soil.
Add the buttermilk and stir until the dough comes together in a ball. If you need extra liquid, add a tablespoon of milk.
On a lightly floured surface, gather the dough into a bowl and knead gently for two minutes. The dough does NOT need to be smooth at all,rather just combined.
Lightly roll the dough into a circle about 14mm thick. Cut dough into 7cm rounds with a lightly floured cutter. Place on a greased baking sheet about 2cm apart, and brush with buttermilk.
Bake until golden brown, for about 15 minutes.
I couldn’t keep myself away from the scones as soon as I took them out of the oven.
I was almost heartbroken when I realised that we were out of strawberry jam and fresh strawberries!
I think that qualifies as scone-sin!
Before my family arrived for breakfast, I quickly whipped up some cinnamon fresh cream to go with the scones.
Ingredients:
3/4 cup fresh cream
2 tbsp castor sugar
1 tsp cinnamon
Whip the cream at high speed until it is soft and cloudy. Gently stir in the castor sugar and cinnamon.
Spread generously over a hot scone and be elevated to sunday breakfast heaven!
Table Studio 